Monday, July 27, 2009

OMG Peanut Butter Snickers Pie

You have to make this right away. I can not stop eating my leftover filling (I only bought 6 shells and should have bought 12)

I made a few changes to this recipe
Chocolate Peanut Butter Pie
Julie Cooks! blog

1/2 cup powdered sugar
4 oz cream cheese, softened
1/2 cup peanut butter
7 oz sweetened condensed milk
6 oz (1/2 a large tub) Cool Whip, thawed
1 chocolate graham cracker crust I bought individual graham cracker crusts, there were 6 in a package and the filling makes enough for 12
4+ Snicker Bars, chopped. I stirred the snicker bars into the filling and then just reserved some pieces to garnish the tops.

Combine 1st 3 ingredients and beat until smooth. Add milk, stir in cool whip. Chill 8hours in fridge or until set, OR stick in freezer.

I stuck mine in the freezer since I was low on time

Thursday, July 23, 2009

Sweet and Spicy Coleslaw

When I eat pulled pork sandwiches I HAVE to have coleslaw on the sandwich, not as a side but as a topper. When we had our summer party (2nd year in a row) I made the crockpot pulled pork with this slaw recipe and I loved it.

Sweet and Spicy Coleslaw from Cown Home with the Neelys on Foodnetwork

Monday, July 20, 2009


Anthony had two birthday dinner celebrations this year. I made cupcakes for both

I made margartia lime cupcakes and pina coloda cupcakes
I made sure these cupcakes didn't hang around the house :)
I only ate one margartia cupcake and 2 pina colada ones.
I do have a photo of pina colada coming.

Margarita Cupcakes
Recipe from Confections of a Foodie Bride blog


* 1 package (18.25 oz. white cake mix (no pudding in the mix)
* 1 can (10 oz.) frozen Margarita mix, thawed (undiluted)
* 3 egg whites
* 2 tablespoons vegetable oil
* 1 tablespoon grated lime zest

Yield: Makes 24 cupcakes.

1. Preheat oven to 350° F. Line standard muffin pan with baking cups.
2. In large bowl, combine cake mix, Margarita mix, egg whites and vegetable oil using electric mixer.
3. Stir in lime zest; mix completely.
4. Fill prepared pans 2/3 full.
5. Bake 22-24 minutes or until toothpick inserted in center of cupcake comes out clean.
6. Cool in pan on cooling rack 5-8 minutes.
7. Remove cupcakes from pan; cool completely.
8. Frost cooled cupcakes with icing and garnish, if desired, with a strawberry and/or lime twist,

Lime Cream Cheese Icing

* 8 tablespoons (1 stick) unsalted butter, softened
* 1 package (8 oz.) cream cheese, softened
* 2 tablespoons lime juice
* 1 teaspoon lime zest or lemon zest
* 4-5 cups confectioners' sugar (I reduced this to about 2 cups!)

Yield: Makes about 3 cups icing.

1. In large bowl, cream butter, cream cheese, juice and zest with electric mixer until light and fluffy.
2. Add 4 cups confectioners' sugar, one cup at a time; continue beating until light and fluffy.
3. If icing is too thin add additional confectioners' sugar 1 tablespoon at a time.

PiƱa Colada Cupcakes
Serrilynnlee's Blog

2 1/4 c. sifted cake flour (I used regular flour and I think cake would have been better)
2 1/4 tsp baking powder
1/2 tsp salt
1 1/2 c. sugar
1/2 c. oil
2 large eggs
1/2 c. pineapple juice
1/2 c. milk
1/2 c. unsweetened shredded coconut

Pineapple frosting
1/4 c. butter, softened
I also used 4 ounces cream cheese
2 T. plus 1 t. pineapple juice
2 c. powdered sugar
Extra shredded coconut to top

-Preheat oven to 350 degrees and line cupcake pan with baking cups.
-Combine flour, baking powder, and salt in a medium bowl and set aside.
-Combine pineapple juice and milk in small bowl, mix to combine and set aside.
-Place sugar and oil in mixer and mix until well blended.
-Add eggs, 1 at a time, beating well after each addition.
-Add flour mixture and milk mixture alternately to sugar mixture, beginning and ending with flour mixture.
-Stir in vanilla and fold in coconut.
-Spoon batter into prepared pans.
-Sharply tap the pans once on counter top to remove air bubbles.
-Bake for 18-20 minutes or until a wooden pick inserted in the center comes out clean.
-Cool in pans 10 minutes on wire racks, and remove from pans. Cool completely on wire racks.
-When cupcakes are completely cool, frost with frosting and roll tops in shredded coconut.

I LOVED the frosting on this one

Friday, July 17, 2009

Chicken Enchiladas

I know I hardly blog but seriously I cook all the time.
I get bored using the same recipe multiple times so I looked through my blogs to find a new enchilada recipe. I made this one yesterday

Baked Chicken Cheese Enchiladas
Elizabeth's Edible Experience (adapted from the Food Network)


* 4 oz. cream cheese, softened
* 1/4 cup sour cream (I probably used more like 4 ounces)
* 2 cans of Enchilada Sauce (I used the biggest cans on the shelf and had a little leftover)
* 2 cups grated Cheddar or Monterey Jack cheese (I used a shredded Mexican cheese blend)
* 2 cups shredded cooked chicken from a rotisserie chicken (I baked 3 chicken breasts)
* 1 small can of diced green chiles
* 1 cup canned corn kernels (I used canned mexicorn)
* 1/2 teaspoon cumin
* 1/4 teaspoon dried oregano
* 1/2 teaspoon chili powder
* 1/4 teaspoon cayenne
* Salt and pepper
* 4 scallions, thinly sliced (I skipped these)
* 12 to 14 soft round 6 to 8-inch flour or corn tortillas (I think I had about 9-10 burrito size flour tortillas. They were HUGE)


Preheat oven to 350 degrees F.

In a medium bowl cream together the cream cheese and the sour cream. Stir in 1/2 cup of the enchilada sauce.

Stir in 1 cup of the grated cheese.

In a second bowl toss together the chicken, the corn, chiles, cumin, cayenne, salt, pepper, and 1/2 of the scallions.

Add the chicken mixture to the cheese mixture and stir to combine.

In a baking dish, spray bottom with cookie spray and spread a 1/2 cup of the enchilada sauce over the bottom.
Lay tortilla on a flat surface and brush the surface with enchilada sauce to moisten.

Place about a 1/3 cup of the filling on a corn tortilla,

roll up being careful not to break the tortilla

and transfer to the baking dish with the seam side down. Repeat process for remaining tortillas.

Pour remaining sauce over enchiladas, spreading to coat all of them.

Sprinkle remaining grated cheese over the top.

Enchiladas may be prepared up to this point 12 hours in advance. Transfer to preheated oven and bake for 30 minutes until hot and bubbly. Enchiladas may be reheated, covered with aluminum foil, before service. Sprinkle with the remaining scallions and serve warm.

If I were going to make these again I might add some black beans to the filling too. They were yummy as is. They weren't spicy so you could kick up the heat with a little hot sauce in the filling, or add some fresh chilis.

Wednesday, July 8, 2009

Safeway Select

Bad news. Safeway Select Mocha Almond Fudge Light Ice Cream rocks my world. Its one of those little ice cream cups and you can get 10 for $10. It even comes with the wooden scooper. I want to run back to the store and buy more. Oh no!

This isn't the flavor posted above, but these little ice creams may be my new love

Wednesday, July 1, 2009

back in the USA!

Well we went to Europe for a few weeks. DH should have some food photos on his computer from before we left but I dont know when he'll get around to that.

Because it's hot and we dont have air conditioning (old house) I wanted to make something in the crockpot. I decided on cranberry chicken. I added some steamed broccoli and white rice as sides. The sauce on the chicken is seriously so yummy!

Cranberry Chicken
(from a saved document in my recipes but it doesn't have a source listed)

4 boneless chicken breasts (you could fit more in if you have a big crockpot. there is a lot of sauce to go around)
1 can whole cranberry sauce
2/3 cup chili sauce (it's usually bottled like ketchup and heinz does make chili sauce too)
2 tablespoons cider vinegar
2 tablespoons brown sugar
1 packet of dry onion soup mix

Mix everything together in the crockpot
I make sure there is liquid under the chicken and on top so the chicken doesn't stick to the bottom of the crockpot and so it stays flavorful on all sides

I was home all day so I wasn't really slow cooking
I turned my crockpot on high for 1.5 hours
Then I turned it to low for another 1.5 hours

When I checked my chicken it was starting to fall apart.
I think I could have put it on low for 4-5 hours and it would have been fine but if you are planning to leave this in for an 8 hour work day I'm not sure how great it'll be when you get home.